So tomorrow is the big T-Day and I chose to do doughnuts this week. Go figure. I think at some point I realized I should do a nod at least to thanksgiving the day before, and pumpkin goes along quite nicely.
If you have always been scared of frying up doughnuts, or anything else fried in the house (cough, cough, my mother) because the “grease gets into everything”, then these drop doughnuts are for you. They are fried but it wasn’t some huge production, and my mom has even made them in the kitchen with no problem.
So where did this recipe come from? You know those small cookbooks you see on the end of the grocery store checkout lines that focus usually on one theme? Well way back in the 90’s Pillsbury put one out called “Festive Autumn Recipes”. Apparently somehow my mom acquired 2 copies and I stole one from her over 15 years ago.
I was in my early teens when she originally got the book and she proceeded to make several recipes from the book over the next few years. The one recipe she made the most though was this one called ‘Pumpkin Doughnut Drops’. In fact, I think she used to make them in triple batches at a time. Having 6 kids required triple batches because we would literally stand around in the kitchen eating them as fast as they came out of the oil and rolled in the cinnamon sugar.
They are absolutely the best when they are hot, I promise. One of my favorite parts is since they are drop doughnuts they kinda go in the oil as they like = not very round or precise. Generally there is a piece that entered the oil prematurely or a little late and since is a small piece attached to the bigger doughnut it cooks much quicker. So you get warm soft doughnuts with crispy bits all over them. Mmm, crispy bits….
So when you eat thanksgiving dinner tomorrow, don’t fret that your pumpkin fix is over for the year, because these are just begging for you to make them. You could always have all your friends over the day after for a leftover thanksgiving and make these for dessert. Just make sure everyone is waiting impatiently in the kitchen for them because if you aren’t saying “ow, ow” when you pick them up and bite into them – you aren’t doing it right.
- Oil for frying
- 1 ½ cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup canned pumpkin
- ¼ cup milk
- 2 tablespoons oil
- ½ teaspoon vanilla
- 1 egg
- ½ cup sugar
- 1 teaspoon ground cinnamon
- In a heavy saucepan, heat at least 2 inches of oil to 375 degrees.
- In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg; blend well. In a separate bowl combine pumpkin, milk, oil, vanilla and egg. Stir into dry ingredients just until moistened. Drop by teaspoonfuls into hot oil, 5 or 6 at a time. Fry doughnut drops 1 to 1 ½ minutes on each side until golden brown. Drain for a moment on a paper towel.
- Combine the sugar and cinnamon for the coating. Roll warm doughnuts in mixture.